Food Service Manager Assistant II (7233)

Summary

Assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities.

Essential Duties & Responsibilities

• Prepare and serve appropriate quantities of food in a timely manner assuring proper quality and quantity of food prepared; prepare cook and/or assemble sandwiches burgers fries salads meats fruit vegetables and cookies.
• Assemble items to be served and sold at designated food service area locations; prepare food for transport across campus or to other District locations maintaining appropriate records as assigned.
• Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food beverages and supplies; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Heat portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change.
• Follow proper counting and claiming procedures for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies prepare bank deposit slips and deliver to school office for deposit.
• Count and maintain inventory records and notify supervisor of needed supplies.
• Maintain work areas and serving areas in a clean sanitary and safe condition; wash and clean counters and steam tables; wash and store equipment pots pans trays and other food service items.
• Assist other Food Services personnel with cooking and baking activities.
• Assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash.
• Operate a variety of standard kitchen equipment such as a cash register slicer grater mixer frying machine steamer wrapping/sealing machine dishwasher steam cart and ovens as required.
• Train new food service employees and student workers as assigned.
• Perform related duties as assigned.

Required Knowledge & Abilities

Knowledge of:

• Basic math and cashiering skills.
• Basic record-keeping techniques.
• Standard kitchen equipment utensils and measurements.
• Sanitation practices related to handling and serving food.
• Interpersonal skills using tact patience and courtesy.
• Proper lifting techniques.

Ability to:

• Prepare and serve food in accordance with health and sanitation regulations.
• Learn and follow health and sanitation requirements.
• Operate a computer if necessary.
• Maintain food service equipment and areas in a clean and sanitary condition.
• Operate a cash register and make change accurately.
• Add subtract multiply and divide quickly and accurately.
• Wash cut slice grate mix and assemble food items and ingredients.
• Learn apply and explain policies procedures rules and regulations.
• Meet schedules and time lines.
• Operate standard kitchen equipment safely and efficiently.
• Understand and follow oral and written directions.
• Work cooperatively with others.
• Lift heavy objects.
• Lift bend push walk and stand for extended periods of time.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is performed while standing sitting and/or walking.
• Requires the ability to communicate effectively using speech close/distance vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations.
• Requires bending squatting crawling climbing and reaching.
• Requires the ability to lift carry and push or pull weights up to 50 pounds.
• Requires a high level of physical endurance to meet the demands of extended work days (coverage of building activities and extra-curricular activities etc.).
• Requires the ability to handle and balance multiple demands at the same time.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in this environment is quiet to loud depending upon the activity in the particular part of the work day.

Education and/or Experiences

• Any combination equivalent to: high school diploma G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year of food service experience.

Licenses and Other Requirements

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235 employee must complete mandatory annual training requirements.

Required Experience:

Manager